Father's Day Cake

Does it have to be Father's Day to make this cake? Nope! It's just a chocolate cake that is not terrible for you! HA. This is my dad's favorite cake, and it's not even my recipe. I'm sharing with you a recipe from The Unrefined Kitchen. I call it Paleo Chocolate Cake.

If you haven't baked Paleo things, I'm not going to lie to you, you probably won't have these ingredients laying around your house. Take the ingredient list and hit up Whole Foods or somewhere else that has all these different flours that the cake calls for. You won't be disappointed. It's one of my favorite desserts.

A couple things I change in the recipe...
1. If I'm not making the frosting (dad doesn't want any frosting), then I add a little more honey to the batter.
2. That's actually all I change, but it's fun to have a number 2. ;)

Also.. seriously...let your cake cool COMPLETELY.

I am NOT the most patient person in the world. Naturally, I decided the cake was cooled "enough" and started putting the icing on. Um...HELLO, coconut oil melts extremely quick at low temperatures. Needless to say, I had a huge mess on my hands (pun intended) and was dabbing the cake with paper towels after I scraped the top of the cake clean. Learn from my mistakes.

My fatha also likes to go non paleo and put whipped cream from a can on top of it. Baby steps.

Chocolate Cake Cake Ingredients (for a 8″ round cake* about 1 1/2″ thick):
1/3 cup coconut flour
1/4 cup arrowroot
1/4 cup  almond flour
1/4 cup cacao powder or cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/3 cup honey
3 eggs
1/3 cup coconut oil or melted butter
2/3 cup almond milk
1 Tbsp. lemon juice
1/2 tsp. vanilla

Cake Directions:

1. Preheat oven to 350 degrees. Line an 8″ round cake pan* with parchment paper.
2. Combine coconut flour, arrowroot, almond flour, cacao, baking soda, salt and baking powder in a bowl and whisk to combine.
3. Add honey, eggs, coconut oil or melted butter, almond milk, lemon juice and vanilla to the dry ingredients and mix well. (I use a stand mixer.)
4. Pour cake batter into parchment paper-lined cake pan*. Bake at 350 degrees for 17-22 minutes. Remove from oven when toothpick inserted comes out clean. Try not to overbake!
5. Cool completely and frost cake with chocolate frosting (below), if desired. You could also skip the frosting and serve with berries or Vanilla Coconut Cream Ice Cream.

Frosting Ingredients (double or triple if you make two or three cakes):
1/4 cup coconut oil
1/4 cup softened butter
2-4 Tbsp. honey (depending on how sweet you like it)
2 Tbsp. cacao
1 tsp. vanilla
pinch of salt

Frosting Directions:
1. Combine all ingredients and whip together with electric mixer. (If the frosting is too runny due to liquified coconut oil, place in fridge for a short time and re-whip.)
2. Spread on cooled cake and enjoy!

*You can also make this in an 8×8 square pan. The baking time is slightly less.

And if you mess up, that's ok. I know the feeling of wasting time, effort, and money, and it sucks. To lift your spirits and make your day just a little funnier here is a picture of one of my terrible disasters after which I swore off baking:

Yeah, those are cookies.
You're welcome.

~Ariel